Tag Archives: CANstruction Long Beach

Now a mouthwatering preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Program Note: We’re unusually preempted by a just rescheduled Angel game in Houston on Saturday morning, September 23rd. Go Halos…We’ll see you thereafter on Saturday morning, September 30th at 10:00 a.m. as usual!

Pier del Sol on Sunday, Oct. 8thfrom 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California. Special Olympics Southern California’s Maureen Barclift and supporting restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego. Tirelessly passionate about seafood, Catalina Offshore Products fishmonger, Tommy Gomes, is our guest.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want. Chandra Johnston representing participant Kamus + Keller Interiors / Architectureprovides the 411.

The Corkage Fee in restaurants is always a subject of spirited conversation. What is really reasonable? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Hospitality comes into play, too. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list? One of our resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the subject.

All of this and heaping helpings of extra deliciousness on this week’s show!

Now a mouthwatering preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Program Note: We’re unusually preempted by a just rescheduled Angel game in Houston on Saturday morning, September 23rd. Go Halos…We’ll see you thereafter on Saturday morning, September 30th at 10:00 a.m. as usual!

Chris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson. His impressive new cookbook is Bianco : Pizza, Pasta and Other Food I Like. We’ll meet him.

Pier del Sol on Sunday, Oct. 8thfrom 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California. Special Olympics Southern California’s Maureen Barclift and restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego. Tirelessly passionate about seafood, Catalina Offshore Products fishmonger, Tommy Gomes, is our guest.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® LongBeach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want. Chandra Johnston representing participant Kamus + Keller Interiors /Architecture provides the 411.

The Corkage Fee in restaurants is always a subject of spirited conversation. What is really reasonable? There is a cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list? One of our resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the subject.

All of this and heaping helpings of extra deliciousness on this week’s show!

Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.

His new cookbook is Bianco: Pizza, Pasta and Other Food I Like. “The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind-the-scenes. Also, a new array of big plates showcased at Chef Chris’ highly regarded restaurants.”

We’ll meet him.

Pier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California.

This year’s theme is “Oktoberfest,” where a beach top VIP Beer & Wine Garden will enhance your culinary palette!

Love the food at Pier del Sol? To celebrate 20 years of food, fun, and sun on the pier, SOSC published Cuisine del Sol in 2016, a souvenir cookbook featuring 28 chefs with recipes and stories who have supported the event. Think Michael Cimarusti, Neal Fraser and David LeFevre for starters…This is your chance to create the recipes of these culinary masterminds!

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego.

This premium, responsibly harvested tuna is wild caught in the Eastern Pacific by U.S. fishing vessels, landed in San Diego and processed and packed in the USA. Hand-cut and cooked once, it is all natural, with no additives or preservatives.

Though Catalina Offshore Products fresh, local, sustainably sourced tuna has always been a big seller, canning any unsold product enables them to ensure the precious resource is even more well-managed. Additionally, it celebrates San Diego’s beloved history. The city was once known as the “Tuna Capital of the World”!

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® LongBeach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want.

The completed structures will be on display to the public from September 21st through October 1st. Visitors are encouraged to bring canned goods to the Landmark Square Building lobby to be used as “votes” for their favorite structure by placing the cans in Food Finders supplied bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be chosen by a panel of local judges following the exhibition.

“Food Finders is excited to be the beneficiary of the fourth annual Long Beach CANstruction”, said Patti Larson, Executive Director of Food Finders. “Last year’s event generated a 28,000 pound donation of canned goods, and this unique event will continue to heighten awareness of food insecurity in our community and will play an important role in helping to feed those in need in our own backyard.”

“Our five talented teams have spent months designing their entries and are allowed only 12 hours to meticulously stack and color-coordinate their cans into ingenious feats of design”, added Terri Henry of terri henry marketing LLC, who organizes the event. “The ultimate donation of thousands of cans of food to feed the hungry in our community makes it all worthwhile to the teams.”

The Corkage Fee charged in restaurants is always a subject of spirited conversation. What is really reasonable that’s equitable to both the guest and restaurant? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list regardless of the corkage fee? What’s proper etiquette ?

One of our worldly resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the weighty subject.

Now a provocatively tempting preview of Saturday’s abundant Holiday Weekend show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Local food journalist (with her well-trained ear always to the ground for exclusives) and regular contributor to OC Weekly, Anne Marie Panoringan, was just on a whirlwind dining and libation exploration in the Denver and Boulder Colorado areas. Anne Marie generously shares some of her best discoveries.

Riverside’s Wicks Brewing Company is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California! Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

CANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders(food rescue / food bank.) The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Now a provocatively tempting preview of Saturday’s abundant Holiday Weekend show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Local food journalist (with her well-trained ear always to the ground for exclusives) and regular contributor to OC Weekly, Anne Marie Panoringan, was just on a whirlwind dining and libation exploration in the Denver and Boulder, Colorado areas. Anne Marie generously shares some of her discoveries.

Chefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.) Featured Chefs Amar Santana, Greg Daniels and Dean Kim join us with the needed 411.

So you want to be a travel writer…? What are the needed prerequisites and how do you potentially make it happen? Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

Riverside’s Wicks BrewingCompany is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California! Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

CANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders (food rescue / food bank.) The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group will be at the Los Angeles Times “The Taste” this weekend at Paramount Pictures Studios historic lot in Hollywood. He’ll give us a preview of his food station and, with any luck, plenty more.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Local food journalist (with her well-trained ear always to the ground for exclusives) and regular contributor to OC Weekly, Anne Marie Panoringan, was just on a whirlwind dining and libation exploration in the Denver and Boulder, Colorado areas. Anne Marie generously shares some of her discoveries.

This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage and gives guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) was established in 1997 with the vision to build healthier, happier, and stronger communities and strives to transform Orange County through innovative programs and strategies that can be a model for other individuals, groups, and organizations to follow in efforts to change.

The International Food Wine & Travel Writers Association (IFWTWA) is a global network of professional journalists who cover the hospitality and lifestyle fields, and the people who promote them.

Riverside’s Wicks BrewingCompany is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California!

Wicks Brewing Co was founded in 2013 with the sole purpose of bringing great craft beer and food to the Inland Empire in an environment that the whole family could enjoy. The Wicks Brewing Co’s brewpub houses a beautiful 7 bbl copper brew house, which is visible from their open floor taproom and restaurant. You will often see their brewers at work creating their next batch of great craft beer!

The taproom also showcases a 6 station Brew-On-Premise (BOP) system which allows guests the opportunity to brew their own beer under the personal guidance of one of The Wicks’ brewers.

What is CANstruction? CANstruction is an international design-build competition. Long Beach is one of over 100 cities that combines the fun of a design-build competition with an ingenious way to help feed hungry people. Local students mentored by these professionals, create phenomena structures built entirely out of canned food. Judging occurs in categories such as Best Use of Labels, Structural Ingenuity, Best Meal, Most Cans, People’s Choice and Jurors’ Favorite, and awards are presented following the exhibition. At the close of the exhibition all of the canned food used in these structures is donated to the Food Finders fresh food rescue / food bank.

“Food Finders is a multi-regional food bank and food rescue program headquartered in Lakewood. We pick up donated food from hundreds of local grocery stores, bakeries, restaurants and produce markets and distribute it directly to missions, shelters and social service agencies to feed the needy and impoverished. Our volunteers and staff­ drivers pick up and deliver on a same-day basis. On average, Food Finders helps provide enough food for 39,000 meals a day, reducing the amount of food insecurity and food waste prevalent throughout Southern California.”

The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Our Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, will be at the Los Angeles Times “The Taste” this weekend at Paramount Pictures Studios historic lot in Hollywood. He’ll give us a preview of his food station and probably plenty more.